RECIPE: Fluke Fish Tacos



For more information on sourcing fresh local fish, and more recipes, check out “Wild Caught.”

Fluke is a popular, locally sourced fish. It’s a type of flounder, but locals here often label it as Vineyard Sole. You can use fluke in recipes that call for sole. It’s a favorite of mine and perfect for tacos. All the toppings can be made ahead of time, earlier in the day, or a few hours ahead. Just before serving, cook the fish and heat the tortillas. Serves 4.


3 to 4 pieces of fluke 

1 egg

1/4 cup flour

2 cups panko bread crumbs

1 package corn tortillas

Ingredients for toppings, see below


  1. To prep and cook the fish. Slice the fish in half lengthwise to make smaller filet pieces (3- to 4-inch long pieces). Cut any long pieces in half. Season both sides with salt and pepper. Have 3 bowls ready with flour, egg, and panko bread crumbs seasoned with the spices. Dip each filet piece in flour first, then egg, and finally press into the bread crumbs on each side. Put in the refrigerator until ready to cook.
  2. Make the toppings, set aside in bowls that will go on the table.
  3. Heat a heavy skillet, add a bit of olive oil and butter, and cook the fish until golden on each side, approximately 3 or 4 minutes per side (though this can change depending on thickness). The amount of oil/butter depends on the size of the pan – but it should be enough to get the crust golden. While the fish is cooking, heat the corn tortillas according to package instructions.
  4. Place everything on the table — the bowls of toppings, fish on a platter, and tortillas in a basket so everyone can help themselves.

Fresh Salsa

Combine chopped fresh tomatoes, seeds squeezed out, (Maine Backyard brand are good winter tomatoes) with 1 tablespoon or so finely chopped red onion and red pepper, some chopped cilantro, a minced garlic clove, olive oil, and squeeze of a lime. Taste and adjust.

Cilantro Lime Sauce

In a food processor, add about a cup of Hellman’s mayo with a good handful of chopped cilantro (about half a bunch), pinch of salt, and squeeze of 1/2 or 1 lime, depending on juiciness. Process until smooth. Taste and adjust.


Combine thinly sliced green cabbage, maybe some red for color, and a grated carrot.

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Catherine Walthers
Catherine Walthers
Catherine Walthers, Bluedot’s food editor, is a Martha’s Vineyard-based writer, culinary instructor, and private chef. A former journalist, she is the author of 4 cookbooks, including Kale, Glorious Kale, Soups + Sides, and Raising the Salad Bar. She wrote an environmental guidebook called A Greener Boston published by Chronicle Books in 1992. Follow her on Instagram @catherine_walthers.

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